In a food processor, combine the onion, garlic, cilantro, parsley, and celery leaves. Pulse until finely chopped. Transfer the mixture to a large mixing bowl and add the ground chicken thighs, lemon zest, olive oil, salt, pepper, turmeric, paprika, ras el hanout, breadcrumbs, and egg. Mix thoroughly by hand or with a spatula until uniform. Cover and refrigerate for 30 minutes to firm.

If using fresh artichoke bottoms, peel and clean them thoroughly, then submerge in a large bowl of cold water with lemon juice to prevent discoloration. If using frozen, thaw completely and pat dry.

Stuff each artichoke bottom with a generous amount of the chicken mixture, pressing to pack it tightly. Set aside on a plate.

In a large sauté pan (sautéuse or deep, wide pot with lid), heat the olive oil over medium heat.

Add the finely chopped onion and sauté until golden brown, about 10 minutes. Stir in the chopped garlic, turmeric, granulated garlic, salt, ras el hanout, and black pepper. Cook for 2 minutes, stirring frequently, until the spices bloom and the garlic is fragrant.

Add the chopped celery (including leaves) and enough water to reach halfway up the side of the pot—about 3 cups/700 milliliters. Cover and bring to a boil over high heat.

Gently nestle the stuffed artichokes into the broth, ensuring the filling is facing up. Add the preserved lemon slices and drizzle the silan over the top. If needed, add a bit more water to cover the artichokes nearly fully. Cover and simmer on medium-low heat for 1 hour, until the artichokes are tender and the filling is cooked through.

Preheat the oven to 340°F/170°C (convection/fan setting). Remove the pot lid and transfer the entire pan to the oven. Roast uncovered for 15 minutes to deepen the flavor and allow the tops to lightly brown.

Garnish with extra celery leaves and serve hot, spooning the lemony broth over each serving.